Mamta's Kitchen

Jal-Jeera, Indian Fire Water

Jal-Jeera

Abha Gupta

In Hindi, the word Jal means water and Jeera means cumin. This drink has both, along with many other refreshing ingredients/flavours. In spite of having hot spices in it, it is a cooling drink. Because of its kala-namak content, it can smell quite weird to the UN-initiated, but to us Indians, is is just so tasty!

Though usually served with Gole-Gappa Puffs, it is a popular drink on its own in India during summer months, often served as an appetizer. It can be prepared a few days in advance. Serves 6

Edited April 2016

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Ingredients

For Jal-jeera or fire-water (all ingredients are approximate and should be adjusted according to taste:

1/2 cup tamarind puree* or pulp

2 cups water

2 tsp. cumin seeds

2 tsp. dry-roasted cumin seeds**

3-4 green chillies (adjust to taste)

A small bunch of coriander leaves

A bunch of fresh mint leave or 1-2 tbsp. mint sauce

1 tsp. black salt or kala-namak (not rock salt)

Table salt, to adjust salt to taste.

2-3 tsp. brown sugar or jaggery (less or more, according to taste). Some like it very sour, others like it sweet and sour.

Optional:

Lemon juice to make it more tangy.

Instructions

Measure all ingredients directly into a liquidizer/blender and blend for a few minutes, until ground fully.

Strain through a wire strainer to remove any rough bits/solids. Discard solids.

Adjust spices and tangy taste of the liquid.

Place in a jug or bottle and chill. I keep it in bottles in the fridge.

Serve it in small glasses, small helpings are the norm, with extra in a jug for people to help themselves.